US2257218A - Process for the preparation of papain - Google Patents

Process for the preparation of papain Download PDF

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Publication number
US2257218A
US2257218A US344916A US34491640A US2257218A US 2257218 A US2257218 A US 2257218A US 344916 A US344916 A US 344916A US 34491640 A US34491640 A US 34491640A US 2257218 A US2257218 A US 2257218A
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US
United States
Prior art keywords
latex
papain
preparation
salt
thence
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US344916A
Inventor
Arnold K Balls
Lineweaver Hans
Schwimmer Sigmund
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENRY A WALLACE
Original Assignee
HENRY A WALLACE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HENRY A WALLACE filed Critical HENRY A WALLACE
Priority to US344916A priority Critical patent/US2257218A/en
Application granted granted Critical
Publication of US2257218A publication Critical patent/US2257218A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/63—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)

Definitions

  • the iresh latex is thoroughly mixed with common salt in any manner that permits the salt to dissolve in the water present in the latex.
  • a solution of salt can also be used.
  • the quantity of salt a used may vary within wide limits, and also must vary with the water content of the latex, but a convenient and practical amount is (with latex or average water content) one tenth of the we ght the fresh latex.
  • the latex containing the salt is then partially, but not entirely dried, preferably in a vacuum and at a temperature not over C., and preferably also with occasional agitation to keep it homogeneous.
  • the drying is continued until the water remaining in the latex is nearly saturated, but not entirely saturated, with the added salt.
  • the final percentage of salt in the material may vary considerably without injury to the product.
  • the object of drying as far as possible is merely to get rid of the water, which is excess weight.
  • the .paste contained roughly 25- 30 percent of salt, that is, usually until about two thirds of the weight of the salted latex had been lost.
  • the papain is then put into any suitable airtight container, such as a bottle, an enameled tin or a collapsible tube. When properly made it is a grayish white, thick paste.
  • a method for the preparation of papain which comprises extracting latex from green fruit; thence adding sodium chloride in the proportion of substantially one-tenth of the weight oi! the fresh latex; thence agitating the mass; thence subjecting the mass to the action or heat in vacuo at a temperature not exceeding 55 C., the

Description

Patented Sept. 30, 1941 2,257,218 PROCESS FOR THE PREPARATION OF PAPAIN Arnold K. Balls, Washington, D. 0., Hans Lineweaver, Berkeley, Calif.,
Washington, D. 0.,
mer, Wallace,
and Sigmund Schwimassignors to Henry A.
as Secretary of Agriculture oi the United States of America, and to his successors in oiiice No Drawing. Application July 11, 1940, Serial N0. 344,916
1 Claim.
(Granted under the act of March 3, 1883, as
amended April 30, 1928; 370 O. G. 757) This application is made under the act of March 3, 1883, as amended by the actoi April .30, 1928, and the invention herein described and The natural activator of the enzyme system also disappears during the storage 01 papain as ordinarily prepared.
We have discovered a method by which papain can be prepared in a form that retains nearly all of the original activity or the latex, and may be stored for many months without any apparent deterioration. The natural activator of the proteolytic enzymes, which occurs in the latex in considerable quantity, also remains in our preparation.
To make papain according to our invention, the iresh latex, either before or after it has clotted, is thoroughly mixed with common salt in any manner that permits the salt to dissolve in the water present in the latex. A solution of salt can also be used. The quantity of salt a used may vary within wide limits, and also must vary with the water content of the latex, but a convenient and practical amount is (with latex or average water content) one tenth of the we ght the fresh latex.
The latex containing the salt is then partially, but not entirely dried, preferably in a vacuum and at a temperature not over C., and preferably also with occasional agitation to keep it homogeneous. The drying is continued until the water remaining in the latex is nearly saturated, but not entirely saturated, with the added salt. The final percentage of salt in the material may vary considerably without injury to the product. The object of drying as far as possible is merely to get rid of the water, which is excess weight. In practice with a latex that contained originally ten percent of papaya solids, it worked well to dry until the .paste contained roughly 25- 30 percent of salt, that is, usually until about two thirds of the weight of the salted latex had been lost.
The papain is then put into any suitable airtight container, such as a bottle, an enameled tin or a collapsible tube. When properly made it is a grayish white, thick paste.
Having thus described our invention, what we claim for Letters Patent is:
A method for the preparation of papain, which comprises extracting latex from green fruit; thence adding sodium chloride in the proportion of substantially one-tenth of the weight oi! the fresh latex; thence agitating the mass; thence subjecting the mass to the action or heat in vacuo at a temperature not exceeding 55 C., the
whil agitating the mass, thereby removing the excess water present; and thence placing the resulting paste in airtight containers.
US344916A 1940-07-11 1940-07-11 Process for the preparation of papain Expired - Lifetime US2257218A (en)

Priority Applications (1)

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US344916A US2257218A (en) 1940-07-11 1940-07-11 Process for the preparation of papain

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Application Number Priority Date Filing Date Title
US344916A US2257218A (en) 1940-07-11 1940-07-11 Process for the preparation of papain

Publications (1)

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US2257218A true US2257218A (en) 1941-09-30

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US344916A Expired - Lifetime US2257218A (en) 1940-07-11 1940-07-11 Process for the preparation of papain

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2676138A (en) * 1951-05-31 1954-04-20 Sterling Drug Inc Stabilized papain composition and its preparation
US3141832A (en) * 1960-01-07 1964-07-21 Everette M Burdick Method of cultivating papaya plants and for recovering proteolytic enzymes from papaya plants
DE102005060199A1 (en) * 2005-12-14 2007-06-28 Steiner, Norbert Vacuum drying of papaya latex for the production of papain, comprises evaporating water from the papaya latex at a boiling point under vacuum pressure and fastly drying the evaporated papaya latex at a lower temperature

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2676138A (en) * 1951-05-31 1954-04-20 Sterling Drug Inc Stabilized papain composition and its preparation
US3141832A (en) * 1960-01-07 1964-07-21 Everette M Burdick Method of cultivating papaya plants and for recovering proteolytic enzymes from papaya plants
DE102005060199A1 (en) * 2005-12-14 2007-06-28 Steiner, Norbert Vacuum drying of papaya latex for the production of papain, comprises evaporating water from the papaya latex at a boiling point under vacuum pressure and fastly drying the evaporated papaya latex at a lower temperature
WO2007076776A1 (en) * 2005-12-14 2007-07-12 Norbert Steiner Method and device for vacuum drying papaya latex

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